INGREDIENTS FOR 4 PEOPLE:

• 360 gr. Whole wheat spaghetti
• 2 slices of speck 5 mm thick
• 1 tablespoon of pine nuts
• Balsamic Vinegar of Modena PGI – Varvello Gold Line
  
• Condiré cream with Varvello Balsamic Vinegar of Modena PGI
  
• 6 chicory leaves
  
• Parmigiano Reggiano
  
• olive oil
  
• salt
  
• shallots

 

Toast the pine nuts in a pan, add the shallot onions with a little bit of olive oil and let it brown.

Add the diced speck and brown it.

Add the chicory, cut into strips, add a pinch of salt, a tablespoon of Parmigiano Reggiano and the Balsamic Vinegar of Modena PGI – Varvello Gold Line.

Cook the spaghetti and add in the sauce.

Before serving, sprinkle with Parmigiano Reggiano and garnish with Condiré cream with Varvello with Balsamic Vinegar of Modena PGI.